Excellent dish with a wide range of options for Mexican night. The best part about this recipe is that it can be eaten as a taco, burrito, or enchilada, folded up in a tortilla, or served by itself as the main course on a Mexican night. Add sour cream, avocado, tomatoes, green onions, or all four as a garnish. Very flexible recipe. So take pleasure in and become familiar with the quinoa’s many uses.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 eggs
- 2 cups heavy cream
- 1 ½ cups mayonnaise
- 2 tablespoons chopped onion
- 2 tablespoons chopped fresh parsley
- ½ cup dry sherry
- 1 (6 ounce) package herb-seasoned dry bread stuffing mix
- 1 pound cooked crabmeat
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11×7 inch baking dish.
- In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
- Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.
Nutrition Facts
| Calories | 684 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 210 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 20 g |
| Sodium | 837 mg |
| Sugars | 3 g |
| Fat | 58 g |
| Unsaturated Fat | 0 g |
Reviews
I used 1/2 and 1/2 and added mustard.
I didn’t follow the recipe all that well and it still turned out great. I used yogurt instead of cream, miracle whip instead of mayo, water instead of sherry, and imitation crab. Still loved it.
This recipe is pretty good. I recommend adding double the eggs called for though. I feel that it needs a little something extra to make it even better though. Perhaps next time I will add a bit of shrimp in the mix as well. Thanks for sharing this delicious recipe.
Can I give zero stars? Negative stars? This was so dissapointing and I hate to say it, but gross. This must be a hate it or love it kind of recipe. I relate to the woman who said she had to throw the leftovers away. We didn’t even get that far. We couldn’t even choke it down and I found myself making another meal. All my husband could taste was egg and mayonaise, and I decreased the amount of mayonaise. We couldn’t taste the stuffing or the crab. There’s another recipe for stuffed halibut that uses stuffing and crab, and it’s amazing. I recommend doing a search and using it instead.
This is good comfort food. Rich, satisfying and filling. Thanks to all of the other reviewers – I made adjustments according to your comments. I used only 1/4 c. of sherry and 1/2 c. of mayo and 1/2 c. of Miracle Whip. I baked it at 325 and sprinkled lemon juice over the top at the end. Broccoli almondine is a good accompianment.
This had way too much mayonaise for me & my husband. Had to throw all the leftovers away.
Excellent! I added a little shrimp to it also. A huge hit with everyone. Have used it cold on crackers as an appie, too!
I love crab in any form or fashion, but this was soooo awesome! I served it for a themed seafood brunch. Everyone really enjoyed this particular casserole. I made a few changes: I used one and a half pounds of crab, 1c mayo and 1/2c Miracle Whip, and tossed in some blanched asparagus spears which added to the color, texture and flavor of the dish. Thanks for a great one Francis.
The 1/2 C sherry is too much. I like sherry but it overpowered everything. Perhaps cut it to 1/8C and go up from there.
Yummy!!! The recipe doesn’t need anything … very tasty!
loved it
WOW! Served this at a ladies’ luncheon and it was a huge hit. “Easy” doesn’t begin to describe the simplicity of this one. I used canned crab (claw meat) and Miracle Whip instead of plain mayo to bring out more of the crab mild flavor (which it did). Such an elegant dish–and my teen daughter ate the leftovers!
I made this recipe for Christmas Eve dinner — I must admit, it was the best crab casserole that I have ever had. I did use lump crab meat and would suggest that to anyone making this dish.